Finally! It is done!

[drobinson]

Looking forward to getting a copy---sounds as if it will take the center place on my BBQ book shelf!!

[Mosca]

One of the great things about books vs websites is linearity. Websites are awesome if you know what it is you want to find out… but, by their very nature, they are… well, webs. All the information might be exactly the same as what’s in the book, but to use the website effectively you have to know what you are looking for. You have to have a search term ready, and it has to be a good one. And there’s no point in looking up something like a smoked tenderloin on an outdoor cooker if you haven’t already learned about the basics: two zone, the science of heat transfer, gas vs briquettes vs lump, the effect of meat diameter on cooking time…. You need to know some things before you learn others. Linearity.

A properly written book transfers knowledge to the reader in the most useful way, from basic to complex and from general to specific. We know that we can start at the beginning and read to the end, and that we won’t be at a certain point and think, “Wait, WHAT?” And have to enter something like “minion method” into a search bar, interrupting the lesson!

Meathead, thanks. The organization and presentation of the information is just as important as the information itself. I’m on top of this. When the book is available, I’ll read it cover to cover. And I usually get both the print and the ebook versions, one to read cover to cover over several days each night before going to bed, and one to reference on the phone or tablet… and I’ll be waiting for volume 2. (Note to your publisher: two volumes didn’t hurt Mastering the Art of French Cooking. Is this less important?)

Im curious about one thing: How did you decide what to cull from this book and save for a possible second book? Did you do it with the intent to get the most important information out first? Would volume two integrate horizontally, extending to information not presented in volume one, or vertically, giving more detail on information presented in volume one?

[Meathead]

I strongly agree on your fist sentence and for the last book, 10 years ago, which had some content from the website, I had to fight the publisher and that is the exact argument I made. Books have a beginning, middle, and end and they build on each other MUCH better way to learn!

[Meathead]

On the second part, how did I decide what to keep and cut. I decided to focus this on method. The other content is more focused on creativity, artistry, experimentation. I drew heavily on my love of the arts (and MFA degree) and how culinary art is as much a fine art as painting, dance, etc. There was a clear dividing line.

[Mosca]

It’s the only fine art whose purpose is to be intentionally destroyed.

[Alan Brice]

Signed First Edition! Hook me up! Congratulations Meathead! Long time coming. Worth every minute.

[itsnotmyfault]

One heck of an accomplishment...of Patience!!!

Looking forward to getting my hands on it. Awesome Job!

[Meathead]

Several of you have asked for signed copies. We are looking to find a partner to sell them.

[yakima]

I know nothing re book distribution/sales. But I use a local independent book shop for ordering (less thrift store finds and out of print books). It would be nice to go into Inklings Bookshop and order your embellished volume.

[radiodome21]

Fantastic news! I love an actual hard copy food book. So much more enjoyable. I still have your other book and was gifted Aaron Franklin’s book for from the Secret Santa a few years ago. Even I’ve read both of them I find myself still reading through them here and now.

[surfdog]

Can’t wait to get my hands on the new one. I have the original, and have given several copies as gifts. I even have the Apple Books version on my iPad that I carry daily…and was just looking at it this morning.

[djl]

Congratulations! Looking forward to “starting” next season with your book.

[Medic abroad]

I went to pre order the book but don't see an option for a signed edition. It only makes sense to get this knee signed like my original.

Guess I'll have to buy one to give away and wait for the signed options to be posted. I doubt there's a bookstore in New England that's cool enough to host a book signing near me

Please give us geographically challenged members an option for a piece of history. Can't wait til May, what a great birthday present to myself!!

[Potkettleblack]

Late to the party, but congratulations. Is there any interest from the publisher in reworking the excised material into a third book, “The Meathead Manifesto” or “The Meathead Museum” for future publication?

[RickyBobby]

Ordered!!! Hopefully someday I will have the good fortune to meat Meathead and ask him to sign it for me in person! ….I'm in Indy, he’s in Chicago, …..hmmmmmm. Time to see how much I can google about Meathead and his whereabouts without being designated a stalker. 🤣🤣🤣 (just kidding!)

[sarredon]

I preordered also, but if a signed copy is available, I would love to get that version. Congratulations on completing the book. Is it normal that I already want part 2?

[FireMan]

Mebbee, juss mebbee I can git a signature of Meathead and then paste it in a book come January when we do the Weber thing.

[captainlee]

Got my order in, can't wait for May to arrive.

[Smoke em if you got em]

Congratulations Meathead! Looking forward to it, but I’m with you, a two book set would have sold.